Grilled Striped Bass with Corn Succotash
Grilled Striped Bass topped with herb-packed butter, served with smoky corn succotash. Perfect summer meal from Andrew Zimmern's Wild Game Kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Grill
- Food processor
- Pastry brush
- Fish spatula
- Plastic wrap
- Pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Tongs
- Plate
- Stove
- Refrigerator
- Freezer
- Aluminum foil
Ingredients
- Two 6-to-8-ounce portions striped bass filet, skin removed
- Neutral oil
- Salt
- Pepper
- Corn succotash (recipe below)
- Grill butter (recipe below)
- 2 sticks of salted butter, room temperature
- Zest and juice of 1 lemon
- 1 shallot, minced
- 1 garlic clove, thinly sliced
- 1/2 cup minced parsley
- 1/4 cup minced chives
- 1/4 cup minced tarragon
- black pepper
- 2 ears corn
- 3 tablespoons butter
- 1 onion, diced
- 3 thyme sprigs
- Chile flakes, to taste
- 2 poblano peppers, diced
- Cherry tomatoes, halved
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